Pot Set Lactose Free Milk Yoghurt

Lactose intolerance is the inability to digest lactose. Lactose is a type of sugar found in milk and other dairy products. Lactose intolerance seems to be a complaint that is on the rise in our society, and we at Green Living Australia have certainly noticed a significant increase, over the years, in the number requests we receive for help in producing lactose free dairy products including cheese and yoghurt.

We have recently found that our yoghurt cultures do work with lactose free milk, although a small amount of sugar may be need to be added as food for the culture depending on the brand of lactose free milk.

Ingredients

Directions

If using fresh lactose free milk place it into a stainless steel pot on the stove and heat to 90° C and keep it there for 10 minutes. Let the temperature of your milk drop down to 40° C. You can speed the cooling by sitting the pot into cold water.

If using UHT lactose free milk this heat processing step can be left out, but we advise preheating the milk to between 37° and 43° C to avoid unbalanced culture growth.

10 to 20 grams, or one to two tablespoons of Smooth Gel may be mixed well into the milk to improve thickness and mouth feel of the finished yoghurt. This is optional

Once your milk has dropped to 40° C add your starter culture and mix well to ensure the culture is evenly distributed.

Pour your milk into the yoghurt maker. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.